CHEESES OF THE PIEDMONT REGION OF ITALY
Introduction	Bra Tenero	Bra Duro	Raschera	Castelmagno	Toma Piemontese	Murazzano
About Professor Zeppa	Tuma ‘d Trausela	Gorgonzola	Taleggio	Murianengo	Tomino di Talucco	Montebore
Bruss	Ask Professor Zeppa a question	Cevrin di Coazze	Grana Padano	Toma del Lait brusc	Robiola di Roccaverano	Saras del Fèn

Taleggio

Characteristics (Denomination of Protected Origin 12 June 1996) - Taleggio is a quadrangular cheese with flat surfaces. The square shape has a side of 18-20 cm, an edge of 4-7 cm and a weight of 1.7-2.2 kg. The ripening lasts at least 40 days. The crust is thin and soft, regular with a light grey-green colour. The dough is white or ivory-white with small and sparse holes. The texture is moderately consistent and elastic. The odour is soft with milk and cream characteristics. The taste is also very soft and mainly sweet.

Production area - This variety is produced throughout the province of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Pavia, Novara, and Treviso.

Cheesemaking - Taleggio is produced from pasteurised cows’ milk. The milk is coagulated by the addition of bovine liquid rennet at a temperature of 36-38 °C. Starters are used. Generally, each producer uses a different starter to characterise their production. After 15 minutes, the curd is cut to produce granules with the size of hazelnut and put in moulds. The cheese may be dry-salted or brined.

Composition - The composition of Taleggio cheese is given in table 12.

How to cite this article

Home | Author | Starters| Probiotics|Inhibitors| Phage| Cheese Quality | Cheese Yield| Modelling|MAP | Discuss site topics| Links|Legal|
© Copyright February 2001. All rights reserved. W M A Mullan.
If you have problems with this page please let me know.